SECTION I: GENERAL INFORMATION ABOUT THE COURSE

Course Code	Course Name	Year	Semester	Theoretical	Practical	Credit	ECTS
51013METOZ-ASC0112	Menu Planning	1	Spring	2	0	2	3

Course Type :	Compulsory
Cycle:	Associate      TQF-HE:5. Master`s Degree      QF-EHEA:Short Cycle      EQF-LLL:5. Master`s Degree
Language of Instruction:	Turkish
Prerequisities and Co-requisities:	N/A
Mode of Delivery:	Face to face
Name of Coordinator:	Dr. Öğr. Üyesi ŞEYDA BOSTANCI
Dersin Öğretim Eleman(lar)ı:	Dr. Öğr. Üyesi ŞEYDA BOSTANCI
Dersin Kategorisi:

SECTION II: INTRODUCTION TO THE COURSE

Course Objectives & Content

Course Objectives:	Dietary Reference Values, evaluating daily values for food labels and food pyramid in food planning, listing food groups and foods that can be interchangeable in menu planning, evaluating menu planning principles and methods, planning menus for various groups, preparing menus for businesses, determining plate costs and menu It is intended to be able to match.
Course Content:	Menu planning and menu development, menu functions, classification, menu engineering, creating standard recipes and portions, monthly and weekly menu planning, menu and customer relationship satisfaction, creating special menus, calculating portion costs, creating sales price, making preliminary preparations. , preparing menu cards, menu evaluation and menu fatigue.

Course Specific Rules

As the Course Requirements, students are expected to participate in classes, actively participate in class discussions and evaluations, complete their assignments within the given time, and check their e-mails daily via OIS.

Course Learning Outcomes (CLOs)

Course Learning Outcomes (CLOs) are those describing the knowledge, skills and competencies that students are expected to achieve upon successful completion of the course. In this context, Course Learning Outcomes defined for this course unit are as follows:

Knowledge (Described as Theoritical and/or Factual Knowledge.)

1) What is a menu, the importance of menu planning and menu development

2) Functions of the Menu, Classification of Menus, Menu Engineering

3) Preparing Standard Recipes, Menu Cost, Menu Fatigue

4) Plans menus for various groups and classifies menus according to business class.

Skills (Describe as Cognitive and/or Practical Skills.)

1) Will be able to plan menu and menu, calculate menu cost and sales price.

2) Classify menus according to business class and compare menus.

3) Evaluates the theoretical and practical knowledge specific to the field.

Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)

1) Taking responsibility in his profession and applying ethical values

Weekly Course Schedule

Week	Subject	Materials Sharing *
		Related Preparation	Further Study
1)	Menu Importance and Mass Nutrition System	The lecture notes given during the education process and the printed and other publications recommended in the lectures related to the subject Materyal
2)	Menu Description, Importance and Functions	The lecture notes given during the education process and the printed and other publications recommended in the lectures related to the subject Materyal
3)	Functions of the Menu	The lecture notes given during the education process and the printed and other publications recommended in the lectures related to the subject Materyal
4)	Healthy Eating and Menu Planning	The lecture notes given during the education process and the printed and other publications recommended in the lectures related to the subject Materyal
5)	Menu Planning	The lecture notes given during the education process and the printed and other publications recommended in the lectures related to the subject Materyal
6)	Classification of Menu	The lecture notes given during the education process and the printed and other publications recommended in the lectures related to the subject Materyal
7)	Kitchen Math	The lecture notes given during the education process and the printed and other publications recommended in the lectures related to the subject Materyal
8)	MIDTERM	Materyal
9)	Food Energy Calculations	The lecture notes given during the education process and the printed and other publications recommended in the lectures related to the subject
10)	Menu Engineering	The lecture notes given during the education process and the printed and other publications recommended in the lectures related to the subject Materyal
11)	Menu Preperastion Criterias	The lecture notes given during the education process and the printed and other publications recommended in the lectures related to the subject Materyal
12)	Menu and Recipe, Cost Calculation	The lecture notes given during the education process and the printed and other publications recommended in the lectures related to the subject	Materyal
13)	Menu in Establishment and Operation Stages of Businesses	The lecture notes given during the education process and the printed and other publications recommended in the lectures related to the subject Materyal
14)	Preparation of Menu Fatigue and Menu Lists	The lecture notes given during the education process and the printed and other publications recommended in the lectures related to the subject Materyal

*These fields provides students with course materials for their pre- and further study before and after the course delivered.

Recommended or Required Reading & Other Learning Resources/Tools

Course Notes / Textbooks:	Tüm dönemi içeren sunular verilecektir/Presentations covering the whole period will be given.
References:	Memü Planlama ve Yönetimi - Dr. Hüseyin Altınel Yiyecek ve İçecek İşletmelerinde Menü Planlama Kavramlar ve Uygulamalar - Yrd. Doç. Dr. Aydın Bekar ve Doç. Dr. Burhan Kılıç

SECTION III: RELATIONSHIP BETWEEN COURSE UNIT AND COURSE LEARNING OUTCOMES (CLOs)

(The matrix below shows how the course learning outcomes (CLOs) associates with programme learning outcomes (both KPLOs & SPLOs) and, if exist, the level of quantitative contribution to them.)

Relationship Between CLOs & PLOs

(KPLOs and SPLOs are the abbreviations for Key & Sub- Programme Learning Outcomes, respectively. )

CLOs/PLOs	KPLO 1					KPLO 2		KPLO 3		KPLO 4				KPLO 5
	1	2	3	4	5	1	2	1	2	1	2	3	4	1	2	3	4	5	6	7	8	9
CLO1
CLO2
CLO3
CLO4
CLO5
CLO6
CLO7
CLO8

Level of Contribution of the Course to PLOs

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Programme Learning Outcomes	Contribution Level (from 1 to 5)
1)	It has basic knowledge required by culinary art.	5
	1.1 Has knowledge about the theories, facts, concepts and principles related to the field.	5
	1.2 Have basic knowledge and background on basic cooking and service techniques.
	1.3 It specializes in processes ranging from the preparation of raw or raw foods and beverages to the presentation process.	4
	1.4 Learn important principles about domestic and foreign kitchens.	4
	1.5 Knows the basic principles of certain cuisines of the country and the world.
2)	to know all the processes related to food and beverage production from the purchasing stage to the presentation stage and to solve the problems that may arise in these processes.	5
	2.1 Gıda hijyeni, satın alma ve depolama ilkelerini açıklar.
	2.2 Have basic knowledge about management of food and beverage companies and organizations.	5
3)	To plan the physical environment related to the kitchen, to recognize, use and protect the equipment, tools and technologies.
	3.1 It prepares the food and beverage demands of the guests in the institution where it works.
	3.2 Applies sanitation and safety rules in the kitchen.
4)	For a half-year, it applies theoretical knowledge that it learns in business life	5
	4.1 Experience all processes in business life.	5
	4.2 It takes part in activities related to the field of education in a company operating in its field.
	4.3 Compares theoretical knowledge with practice.
	4.4 They compile the knowledge and experience gained in the field.
5)	S/he acquires the competencies that develop in line with the expectations of business world and the society defined as the institutional outcomes of our university on the basic level in relation with his/her field.	5
	5.1 Acquires competency of analyzing and solving the problems.
	5.2 Has ethical and social responsibility awareness.	5
	5.3 Takes responsibility as a team member in the works and transactions related to the field.
	5.4 He is aware of written, verbal communication and interaction.
	5.5 It follows the developments in advanced technologies and digital transformation.
	5.6 Gains awareness of lifelong learning.
	5.7 Has awareness of citizenship competence.
	5.8 Evaluates the developments in the field with an entrepreneurial understanding.
	5.9 Gains the competence to communicate in a Foreign Language (English) defined at least A2 level of the European Language Portfolio. (At the B1 level for programs whose teaching language is English).

SECTION IV: TEACHING-LEARNING & ASSESMENT-EVALUATION METHODS OF THE COURSE

Teaching & Learning Methods of the Course

(All teaching and learning methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Teaching and Learning Methods defined at the Programme Level	Teaching and Learning Methods Defined for the Course
Lectures
Discussion
Case Study
Problem Solving
Demonstration
Views
Laboratory
Reading
Homework
Project Preparation
Thesis Preparation
Peer Education
Seminar
Technical Visit
Course Conference
Brain Storming
Questions Answers
Individual and Group Work
Role Playing-Animation-Improvisation
Active Participation in Class

Assessment & Evaluation Methods of the Course

(All assessment and evaluation methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Aassessment and evaluation Methods defined at the Programme Level	Assessment and Evaluation Methods defined for the Course
Midterm
Presentation
Final Exam
Quiz
Report Evaluation
Homework Evaluation
Oral Exam
Thesis Defense
Jury Evaluation
Practice Exam
Evaluation of Implementation Training in the Workplace
Active Participation in Class
Participation in Discussions

Relationship Between CLOs & Teaching-Learning, Assesment-Evaluation Methods of the Course

(The matrix below shows the teaching-learning and assessment-evaluation methods designated for the course unit in relation to the course learning outcomes.)

Contribution of Assesment & Evalution Activities to Final Grade of the Course

Measurement and Evaluation Methods	# of practice per semester	Level of Contribution
Quizzes	2	% 20.00
Midterms	1	% 30.00
Semester Final Exam	1	% 50.00
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
Total		% 100

SECTION V: WORKLOAD & ECTS CREDITS ALLOCATED FOR THE COURSE

WORKLOAD OF TEACHING & LEARNING ACTIVITIES
Teaching & Learning Activities	# of Activities per semester	Duration (hour)	Total Workload
Course	14	2	28
Laboratory	0	0	0
Application	0	0	0
Special Course Internship (Work Placement)	0	0	0
Field Work	0	0	0
Study Hours Out of Class	0	0	0
Presentations / Seminar	0	0	0
Project	0	0	0
Homework Assignments	0	0	0
Total Workload of Teaching & Learning Activities	-	-	28
WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES
Assesment & Evaluation Activities	# of Activities per semester	Duration (hour)	Total Workload
Quizzes	2	1	2
Midterms	1	10	10
Semester Final Exam	1	30	30
Total Workload of Assesment & Evaluation Activities	-	-	42
TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities)			70
ECTS CREDITS OF THE COURSE (Total Workload/25.5 h)			3